Targeted release of nutrients and tastants to tackle obesity – Presented by Freddy Troost, Maastricht University

Targeted release of nutrients and tastants to tackle obesity – Presented by Freddy Troost, Maastricht University,  at the Healthy Nutrition Conference, 27 June 2018, Brightlands Campus, Venlo, The Netherlands.

Obesity is considered one of the biggest health challenges of our time. We showed in a series of experiments in healthy volunteers applying intestinal feeding catheters, that appearance of undigested nutrients in the small intestine generates potent feedback signals. Resulting from these studies, we developed a food grade emulsion-based carrier system that delays nutrient digestion, and we demonstrated that intake of this emulsion system significantly decreased food intake.

The presentation provides an overview of targets in the search for effective weight management strategies, and provides direct leads for further food innovations aiming to manage body weight and tackle obesity.

About Freddy Troost
Associate professor Food Innovation and Health, leading an academic research group that aims to develop new food solutions for health concerns, in the Centre for Healthy Eating and Food Innovation, Maastricht University Campus Venlo. Also in charge of the MSc programme Health Food Innovation Management, which is offered at Maastricht University Campus Venlo. In this multidisciplinary program, students with a strong background in health and nutrition are prepared for positions in the food and beverage industry.

What drives you?
Improve human health by food solutions, thereby preventing health concerns and also use of medication.

What do you hope people to learn from your presentation?
That there is an enormous potential to increase the health properties of food, if we combine forces from several disciplines (human health, food process technology, food industry and consumer education)

About Maastricht University – Campus Venlo
Food, nutrition and logistics are the three main focuspoints at Campus Venlo. Research and educational topics range from food innovation and the psychology of eating to logistics optimisation. Research at Campus Venlo is done in an interdisciplinary fashion within three research lines. Next to this Campus Venlo offers three programmes of study: one bachelor’s programme and two master’s programmes.

About Centre for Healthy Eating and Food Innovation (HEFI)
If you want to stay healthy, you have to eat healthy foods. But how do we know which foods are healthy? And how do we overcome cravings for unhealthy foods? The Centre for Healthy Eating and Food Innovation (HEFI) is focused on the promotion of healthy eating by:

  • researching the effects of food on human health
  • developing innovative, wholesome food products
  • advancing the promotion of good dietary habits

At the Centre for Healthy Eating and Food Innovation, we conduct research that primarily targets the general public and focuses on three dimensions that are important for the promotion of healthy eating:

  • the food itself
  • the individual consumer
  • the environment of individuals

We also work closely with entrepreneurs and businesses in most aspects of our research.

About Agrifood Innovation Event
The Agrifood Innovation Event is a dedicated and focused business and research platform, unique in bringing together European and global companies from the entire food industry chain: supply chain with customers, producers, retailers and researchers.

The Agrifood Innovation Event is a two-day Event (June 27-28, 2018) that includes 4 dedicated conferences and an expo.

Day 1: June 27, 2018 Day 2: June 28, 2018
Healthy Nutrition Conference Vertical Farming Conference 3D Food Printing Conference Smart Farming Conference
  • Smart & Healthy Ingredients
  • Sustainable Food Manufacturing
  • Protein Transition (e.g. insects and seaweed)
  • Food design
  • Innovative technologies for Healthy Nutrition
  • Available technologies – LED lighting, sensors, AI
  • From traditional farmer to vertical farmer
  • Robotics
  • Improved resource-use efficiency
  • Sustainable Buildings (design, green roof, energy)
  • Technologies for 3D Food Printing
  • Ingredients for 3D Food Printing
  • Patent issues
  • Legal issues
  • Regulatory issues
  • Investment opportunities
  • Research and development
  • Available technologies for Farming 4.0 – drones, sensors, Internet of Things, Robotics, etc
  • Precision agriculture
  • Precision Livestock Farming
  • Plant and crop science for improved resource-use
  • Investment in R&D
  • Cross disciplinary themes
Networking dinner

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